Can I substitute the rice?

Yes! Brown rice works too, but it takes longer to cook. Or try quinoa for a protein boost.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Can I make this in a slow cooker?

Absolutely! Brown the beef first, then add everything (except the rice, lime juice, and cilantro) to your slow cooker. Cook on low for 6–7 hours or high for 3–4. Add rice in the last 30 minutes, then finish with lime juice and cilantro before serving.

Mexican Beef and Rice Soup: 8 Delicious Comfort Secrets

Name: Mexican Beef and Rice Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 medium onion, diced; 3 cloves garlic, minced; 1 bell pepper, diced (any color); 1 jalapeño, seeded and finely chopped (optional for heat); 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 1 can (14.5 ounces) diced tomatoes, undrained; 4 cups beef broth; 1 cup water; ½ cup long-grain white rice; 1 can (15 ounces) black beans, drained and rinsed; 1 cup frozen corn; Salt and pepper, to taste; Juice of 1 lime; ¼ cup chopped fresh cilantro

Description

This Mexican Beef and Rice Soup is a hearty, one-pot meal filled with ground beef, rice, beans, corn, and bold spices. Cozy, flavorful, and perfect for busy weeknights or lazy weekends.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color)
1 jalapeño, seeded and finely chopped (optional for heat)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon dried oregano
1 can (14.5 ounces) diced tomatoes, undrained
4 cups beef broth
1 cup water
½ cup long-grain white rice
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
Salt and pepper, to taste
Juice of 1 lime
¼ cup chopped fresh cilantro

Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla strips or chips, extra lime wedges.

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
Stir in diced onion, bell pepper, and jalapeño. Sauté for about 5 minutes, until softened. Add garlic and cook for 1–2 minutes.
Mix in cumin, chili powder, smoked paprika, and oregano. Toast spices for 1 minute, then add diced tomatoes with their juices.
Pour in beef broth and water. Bring to a boil, stir in rice, then reduce to low heat. Simmer for 15 minutes, or until rice is tender.
Add black beans and corn. Simmer for 5 more minutes, until heated through.
Season with salt and pepper. Stir in lime juice and cilantro.
Serve hot with toppings of choice like cheese, avocado, or tortilla strips.

Notes

To freeze: Cook soup without rice, freeze, then add fresh rice when reheating.
For extra heat: Leave the jalapeño seeds in or add hot sauce before serving.
Rice substitution: Swap in brown rice (longer cook time) or quinoa for added protein.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 Serving
Calories: 340 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 22 g
Cholesterol: 45 mg